Serves 4
30 min
Almond-Crusted Creole Salmon
Recipe GLPR57c00576472b02
Pan-seared salmon fillets coated with a seasoned almond crust and topped with a tangy Creole-spiced yogurt sauce, served alongside tender green beans. This elegant yet simple dish brings bold Louisiana flavors to your table in under 30 minutes.
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Ingredients
1 lb. green beans, trimmed
1 tbsp. olive oil
1/4 tsp. salt
1/4 tsp. black pepper
1/3 cup nonfat Greek yogurt
2 tsp. Creole seasoning
1 tsp. grated lemon peel
1/4 cup almonds, coarsely chopped
4 skinless salmon fillets, 6 oz. each
Directions
In a small bowl, whisk together the nonfat Greek yogurt, 1 tsp. of the Creole seasoning, and the grated lemon peel until well blended. Set the sauce aside.
On a shallow plate, combine the coarsely chopped almonds with the remaining 1 tsp. Creole seasoning and mix until evenly distributed.
Pat the salmon fillets dry with paper towels and season both sides lightly with salt and black pepper. Press the top of each fillet firmly into the almond mixture, coating well.
Trim the green beans and bring a large pot of salted water to a boil. Add the green beans and cook for 4–5 minutes until tender-crisp. Drain well and set aside.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the almond-crusted salmon fillets in the pan, crust side down, and cook for 4–5 minutes without moving them until the crust is golden and crispy.
Gently flip the salmon fillets and cook for an additional 3–4 minutes, until the internal temperature reaches 145F. Remove from heat.
Arrange the cooked green beans on a serving platter or individual plates, top with the almond-crusted salmon, and drizzle or spoon the Creole yogurt sauce over the salmon. Serve immediately.
